• 6servings
  • 180minutes
  • 90calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3
MineralsNatrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 (3 pounds) ripe tomatoes , cut in half and seeded

  2. 1 1/2 teaspoon(s) extra-virgin olive oil

  3. 2 red onions , chopped

  4. 1 clove(s) garlic , minced

  5. 3 cup(s) reduced-sodium chicken broth

  6. 3 tablespoon(s) chopped fresh basil

  7. Salt and freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. Preheat broiler. Coat a baking sheet with cooking spray.

  2. Place tomatoes on the prepared baking sheet, cut-side down. Broil until skins are blistered, about 10 minutes. Set aside to cool. Slip off the skins and chop the tomatoes coarsely.

  3. Meanwhile, heat oil in a medium saucepan over medium-low heat. Add onions and cook, stirring often, for 5 minutes. Add garlic and cook, stirring, until the onions are very soft, about 5 minutes longer. Stir in tomatoes and cook, stirring, for 1 minute.

  4. Transfer the mixture to a food processor or blender and process until smooth; return to the saucepan. Stir in broth and bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove from the heat and stir in basil. Season with salt and pepper. Cover loosely and refrigerate until chilled, 2 1/2 to 3 hours.


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